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https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=video&cd=1&cad=rja&uact=8&ved=0ahUKEwiLkL2ukr3RAhUG44MKHT4EDWYQtwIIGzAA&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DuMsq4LqCyC0&usg=AFQjCNFCk47Er5s0gUpdNDXvanaJNpbV5w

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1: Taco Loco
2: Cafe Costa Del Sol
3: Mi Pueblito Restaurant

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"1 recipe masa dough

Any filling cheese, fried pork meat ground to a paste consistency, (Salvadorian chicharrón, not to be confused with fried pork rind which is also known as chicharrón in some other countries), refried beans, or queso (cheese) con loroco (loroco is a vine flower bud from Central America).

2 cups shredded queso Oaxaca or mozzarella

Vegetable oil, for frying

1 recipe quick curtido

Hot sauce and lime wedges, for serving (optional)"

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1. "Using wet hands, roll masa dough into 15 golf-ball-sized balls. Place balls on a baking sheet and cover with a moist towel. Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small "bowl" with a 1/4-inch-thick edge.

2. Place about 1 heaping tablespoon refried beans into the bottom of the "bowl," then top with about 1 heaping tablespoon shredded cheese. Using moist fingers, carefully bring dough edge together, enclosing the filling within, and press to seal. Roll the ball in your hands to return it to a uniform ball shape. Carefully pat pupusa down into a flat round about 4 inches wide and about 3/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place pupusas on a baking sheet and keep covered with a towel as you work. Repeat with remaining masa balls and fillings.

3. Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering. Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side. Drain pupusas on a paper towel-lined plate, than transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired."

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"Traditional pupusas in El Salvador are cooked over wood fire, using a pottery griddle (called a comal). Pupusas were first created centuries ago by the Pipil tribes who inhabited the territory now known as El Salvador. A pupusa is a thick, hand-made corn biscuit-like flat bread."

Sources:#1 https://multiculturalcookingnetwork.wordpress.com/2009/12/03/history-of-pupusas/
#2 http://www.seriouseats.com/2014/06/how-to-make-pupusas-salvadoran-stuffed-griddled-tortillas-with-beans-cheese-cabbage-slaw.html